Weekends are for pancakes! I don’t know about you, but I just love a fluffy pancake on a Saturday or Sunday morning. These peanut butter pancakes are delicious and fluffy, without the guilt of refined sugar. Oh, and did I mention gluten free? Making it a perfect choice for those with gluten intolerances. It’s the best of all worlds, really! Just try them!
I make these pancakes quite regularly. They’re a huge hit in my house. Sometimes I sub the peanut butter for another filler, like blueberries, shredded coconut, or banana. You can definitely experiment with this one for a new creation each time. Just keep the base ingredients the same, and try a different filler each week!
I use a nonstick griddle to make mine, since I’m often making a double batch. It’s just faster that way. If you don’t have one, 1-2 skillets will work just fine. Just make sure to grease them if they are not a non-stick type of pan. Once you’ve made your flour from the oats and seeds, you may use a mixer to combine the remaining ingredients. Or you may also do this by hand with a whisk and a large bowl if you prefer.
More healthier vegan pancake recipes
- Lemon Poppy Seed Pancakes
- Blueberry Pancakes
- Lentil Spinach Pancakes
- Easy Banana Spinach Pancakes
- Lentil Banana Protein Pancakes
Equipment
Ingredients
- 1 cup soy milk
- 1 tsp apple cider vinegar or lemon juice
- 1 cups quick cooking steel cut oats or rolled oats
- 3 tbsp chia seeds
- 2 tsp baking powder
- 1/3 cup natural smooth peanut butter
- 2 tsbp unsweetened applesauce
Peanut Butter Caramel
- 1 cup pitted dates
- 1/2 cup soy milk or plant milk of choice
- 2 tbsp natural smooth peanut butter
- 1/2 tsp cinnamon
- 4-6 tbsp water to thin your caramel to desired consistency
Instructions
- Add the soy milk and apple cider vinegar to a medium bowl and set aside to let it curdle.
- Meanwhile, add the oats and chia seeds to a high powered and process until it resembles a flour consistency. (Don't worry if there are a few chunkier pieces.) Transfer the mixture to a large mixing bowl and add the baking powder to the same bowl. Whisk to combine.
- Turn on your non stick griddle and allow it to get hot.
- Now add the peanut butter and applesauce to the bowl with your now curdled milk and mix to combine. Then pour your wet ingredients into the bowl of dry ingredients. Mix until combined, but do not over mix. Some lumps are perfectly okay.
- Using a ladle, pour a small scoop of batter on your hot griddle, making the pancakes roughly 3-4 inches in diameter. You may gently press the pancake down to help it spread a little as the batter will not be very runny. However, do not spread too much as these taste best a little thicker and fluffier.
- Cook for 4-5 minutes until golden and flip and cook for another 3-4 more minutes, until cooked through.
- While the pancakes are cooking, prepare your peanut butter caramel (if using) by adding all the ingredients, starting with only 4 tbsp of the water to a blender and process on high until smooth. Add more water to reach desired consistency and set aside.
- Serve your peanut butter pancakes with sliced bananas, chopped walnuts, and your peanut butter caramel. Or use any other favourite pancake toppings.
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